This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

I’m convinced that I should be living in Texas. Mostly because eating queso for breakfast, lunch and dinner is totally acceptable there. Here in LA? Not so much! But whatever. I do what I want, and this Garlic and Mushroom Queso Fundido was screaming my name.

It’s the most epic game day food ever invented and when I made it a few days ago, I literally died. Yes, Stephanie killed me. Okay, not really, but you get the point. Ooey gooey melted cheese with plenty of mushrooms and onions and a hint of spice? Oh, I think so.

Ready for this? Okay, let’s go!

Let’s start by sautéing some onions.

Add in the sliced mushrooms and give them a quick stir.

Let’s add some more flavor and throw in some garlic!

Saute everything together until the mushrooms are just caramelized and delicious.

Hit the mushroom mixture with some herbs and spice (Stephanie uses cayenne, thyme, and salt and pepper) and stir it all to combine. Remove the mixture from the pan and set it aside for a hot second.

Place half of the cheese into the skillet.

Top the cheese with the mushroom mixture.

And then pile on even more cheese! Oh my. I can’t even handle the suspense.

Carefully place the skillet into the oven and let the cheese get melty and golden brown on top.

Add some fresh cilantro because it’s the right thing to do.

And get ready to dig in!

A huge thank you to Stephanie from Girl Versus Dough for such a crazy delicious recipe! I wish we could all eat queso for every meal for the rest of our lives. That’s totally acceptable, right?

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Description

Garlicky, mushroomy cheese dip. You know you want to face plant in it.

Ingredients

2 TablespoonsOlive Oil

¼ cupsChopped Red Or Yellow Onion

1 cupSliced White Mushrooms

4 teaspoonsMinced Garlic

1 teaspoonDried Thyme

½ teaspoonsCayenne Pepper

Salt And Pepper, to taste

2 cupsShredded Mozzarella Cheese

1 TablespoonChopped Fresh Cilantro

Preparation Instructions

Heat oven to 425 F. In a medium skillet over medium heat, heat olive oil. Add onions and cook until translucent, about 3 minutes. Add mushrooms and garlic and cook until mushrooms have released all their liquid, about 5 minutes. Remove skillet from heat; stir in thyme, cayenne pepper and salt and pepper to taste. Set aside.

Sprinkle 1 cup of shredded cheese in the bottom of a 9-inch pie plate. Top with half of the mushroom mixture. Sprinkle with the remaining cheese then top with remaining mushroom mixture. Place pie plate in the oven and bake until cheese is melted, browned and bubbly, about 15 minutes.

Remove from oven and sprinkle with fresh cilantro. Serve immediately.

Recipe adapted from Every Day with Rachael Ray.

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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

If you’re like me, anything that ends with ‘pizza’ is pretty much the best thing ever. I’m obsessed to say the least! So when I ran across this Jalapeno Popper Pizza from Dax Phillips over on Tasty Kitchen, I knew it was destined to be in my future!

This tastes just like one of those insanely addictive jalapeno poppers, but it’s on a pizza! A pizza, you guys! It’s going to rock your world—and all of your tailgate parties from here on out!

First you’ll need some pizza dough. You can make your own, or buy some freshly made at the market. I opted for the market.

Roll out the dough to whatever shape you want.

Slide the dough into the oven and par-bake it for a few minutes until it starts to puff. Try not to start snacking on it right now. I know it’s hard to resist freshly baked dough!

Next you’ll need some cream cheese.

Dot the top of the dough with the cream cheese and let it start to soften.

Slather the cream cheese all over the dough. You could even jazz things up at this step and use a flavored cream cheese! Chive would be extra delicious, if you ask me.

Next, let’s grate some cheese. Again, refrain from snacking on all of the cheese like me.

Pile the cheese on top of the pizza.

Throw a few jalapenos over an open flame and roast them until the skin is black.

Remove the blackened skin from the pepper and slice the remaining green parts into rings.

Arrange the jalapeno rings on top of the cheese and slide the entire thing back into the oven until the cheese is bubbly and melted.

Pour yourself a cold beverage and enjoy!

A big thanks to Dax for this killer recipe! I’m 100% hooked. Have you seen his blog Simple Comfort Food? It’s loaded with tons of great recipes like this. Go check it out!

Preparation Instructions

Note: The pizza dough recipe makes enough for 3 large sized pizzas. The toppings in the above list are enough for only one pizza.

For the dough:
In a large bowl combine the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid mixer for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.

Once risen, divide dough into three portions. Add a sprinkling of flour to a large pastry board and put one of the dough portions on top. Start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.

Preheat your oven to 500 F with the pizza stone inside.

When oven is preheated carefully place the shaped pizza dough into the oven on the preheated pizza stone, and bake for about 10 minutes.

Remove the pizza stone from the oven, then smear the cream cheese over the top of the crust, leaving about an inch border. Top with the cheddar cheese and the mozzarella cheese, then arrange the sliced jalapeño peppers over the top.

Place it back into the oven for an additional 15 minutes or until the crust is nice and golden and the cheese is fully melted.

Remove it from the oven and let it cool for about 5 minutes before slicing into it, then dig in.

When you first bite into it, you get that surprise from the cream cheese base, and it has that richness to it. But when you get that paired with the roasted jalapeño peppers, well, then it all comes together. This is a real treat, and one slice will do you just fine. Hope you enjoy.

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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

When I first made these Dark Chocolate Peanut Butter Cup Pretzel Cookies from TK member Katie, I posted a pic on Instagram and someone commented saying, “HOLY UNIVERSE” and I really haven’t been able to come up with a better way to introduce these bites of heaven to you since. They will rock your world, your universe and your life all at the same time.

Are you ready to get into these? Let’s get moving! We’ve got cookies to make!

First we’ve got to melt some butter and dark chocolate together. You can do this over a double boiler if you’re awesome, but if you’re lazy like me, a microwave works too.

Add in the chocolate and give it another good mix or two until the chocolate is incorporated.

And then fold in the flour and chocolate chips. Your cookie dough will look delicious, just like this. Try to do everything in your power to not grab a spoon and go to town like I did. If you wait about 15 more minutes, I promise it’s going to be worth it.

First, we need to whisk together some creamy peanut butter and powdered sugar in a bowl. Once that’s whisked together we’re ready to assemble!

Okay, let’s scoop some cookie dough balls onto a parchment-lined baking sheet and press them into little discs. Add a touch of the PB mixture on top of each disc

Add a little more dough on top of each cookie to seal the PB mixture into the middle! I placed the whole sheet pan with the stuffed cookies into the fridge for a bit while I did the next two steps.

Place a handful of pretzels into a food processor or blender.

Blend them up until they are of sand-like consistency. Then take your cookie dough balls out of the fridge, roll them in the pretzel mixture and pop them into the oven at 350ºF for about 11 minutes.

And then you’re going to have these! Be still my heart and get in my belly!

Big thanks to Katie for creating these decadent and sinfully delicious treats! She has more treats in her blog, Veggie and The Beast, so go pay her a visit there!

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Description

Super dark chocolate cookies stuffed with peanut butter and rolled in pretzel crumbs. It’s the cookie you always wished existed, and now it does!

Ingredients

8 ounces, weightBaking Chocolate, Roughly Chopped

4 TablespoonsUnsalted Butter

⅔ cupsAll-purpose Flour

3 TablespoonsCocoa Powder

½ teaspoonsBaking Powder

½ teaspoonsBaking Soda

½ teaspoonsSalt

2 wholeEggs

¾ cupsDark Brown Sugar

2 TablespoonsGranulated Sugar

2 teaspoonsVanilla Extract

½ cupsCreamy Peanut Butter

¼ cupsPowdered Sugar

1 cupPretzel Crumbs

⅔ cupsSemisweet Chocolate Chips

Preparation Instructions

1. Preheat oven to 350ºF.
2. Melt the chopped baking chocolate and the unsalted butter in a double boiler (or a makeshift double broiler: simmer water in a pan and set a glass bowl over the top). Stir frequently, and remove from heat as soon as it melts.
3. Whisk together the flour, cocoa, baking powder, baking soda, and salt in a separate bowl.
4. In a large bowl, beat together the eggs, sugars and vanilla until fluffy. Slowly mix in the melted chocolate. Gradually add the flour, scraping the bowl after each addition, until just combined. Fold in chocolate chips.
5. In a separate bowl, beat together the peanut butter and powdered sugar until fluffy. Set aside.
6. Line a cookie sheet with parchment paper. Scoop heaping tablespoons of dough, roll into a ball, and set on the parchment paper, then flatten with your hand. Drop about 1 teaspoon of the peanut butter filling in the center of the dough, then fold the dough around the peanut butter. If the peanut butter comes out of the top, just grab some extra dough to fill in the gap.
7. Once you have a ball of dough with the peanut butter in the center, flatten the ball slightly and then drop into the pretzel crumbs. You can coat one side or all over (I did a bit of both). Repeat with remaining dough.
8. Bake for about 11 minutes. Watch carefully after 10 minutes, because you want these just a bit underdone.

Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

Who doesn’t like fish tacos? They are the best meal for those gorgeous sunny spring and summer days. Add in some cabbage slaw doused with an avocado crema and some salsa and I seriously don’t think you can go wrong. If you’re into having a cerveza, then pour one and call it a day!

Okay, here’s what to do. First we are going to torch some tortillas, which means you need to turn on your burner.

Place a small corn tortilla over the open flame for a few seconds

And then give it a flip to toast the other side for a few seconds more. Repeat this process with all the tortillas and then wrap them in a clean kitchen towel and set them aside.

Next we’re going to put some avocado in a blender …

Followed by some crema or sour cream. I only had sour cream on hand and let me tell you, it’s pure perfection.

Throw in some fresh cilantro and jalapeño pepper …

Followed by some agave nectar just to give it a hint of sweetness.

Blend it until everything is smooth and then remove the avocado crema to a bowl.

I just used some pre-shredded cabbage from Trader Joe’s, but if you shred your own, just go ahead and shred it and place it into a big bowl.

Add in a few spoonfuls of the avocado crema. Reserve some crema for later but be sure to add enough to give all the cabbage a good coating.

Toss it all together and season it with salt and pepper as needed.

Alright let’s move onto the fish. Season some white fish of your choice with some lime zest.

Then add in some red pepper flakes, followed by ground cumin and some garlic powder. You could use fresh garlic too, but I was concerned about the garlic burning when I broiled the fish so I opted for the powder.

Lastly, let’s add on some chopped cilantro.

Throw the fish in the fridge to marinate for a few minutes and then transfer it to a parchment-lined baking sheet and season it with salt and pepper. I used the juice of 1 lime to juice on top of the fish and then drizzled a touch of olive oil on top. Into the oven it goes on broil for a few minutes on each side until the fish can easily be flaked apart.

And now you’re in the home stretch. Just assemble the tacos with the cabbage slaw, flaked fish, extra avocado crema and some salsa! Serve it up and enjoy.

A big giant avocado-filled thank you to Nam of the amazing blog The Culinary Chronicles for giving us another amazing recipe featuring avocado! These tacos are a winner and you will totally dig them!

Preparation Instructions

In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil. Season with kosher salt and pepper. Allow to marinate for 20 minutes in the refrigerator.

For the slaw, in a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate.

Preheat the oven broiler and arrange the marinated fish on a baking sheet. Place the baking sheet a few inches away from the broiler, and broil the fish for 2-3 minutes on each side or until the fish becomes opaque and flakes easily with a fork.

Warm the tortillas. Divide the fish, salsa and slaw amongst the tortillas. Sprinkle each taco with the extra chopped cilantro and serve warm with lime wedges on the side.

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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

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